Name: Sweet potato, courgette and feta tart
Prep time: 30 min
Cook time: 23 min
Total time: 53 min
Yield: 4
Ingredients: 375g/13oz pre rolled puff pastry 25cm/10” x 40cm/15½”; 2 tbsp pesto; 1 courgette weighing about 175g/6oz, very thinly sliced; 1 sweet potato weighting about 250g/8¾oz, peeled and very thinly sliced; 75g/2½oz pitted kalamata olives, halved; 100g/3½oz feta, crumbled; a handful of fresh thyme, just the leaves; salt and pepper; drizzle of olive oil

Sweet potato, courgette and feta tart

For speed, rather than use a knife, I slice the courgette and sweet potato using my food processor. A mandolin or peeler is almost as quick and there is also less to wash-up.

Author: Holly
Prep Time: 30 minutes
Cook Time: 23 minutes
Total Time: 53 minutes
Yield: 4

Ingredients

375g/13oz pre rolled puff pastry 25cm/10” x 40cm/15½”
2 tbsp pesto
1 courgette weighing about 175g/6oz, very thinly sliced
1 sweet potato weighting about 250g/8¾oz, peeled and very thinly sliced
75g/2½oz pitted kalamata olives, halved
100g/3½oz feta, crumbled
a handful of fresh thyme, just the leaves
salt and pepper
drizzle of olive oil

Instructions

Preheat your oven to 220°C/200°C fan/425°F/Gas mark 7.
Unroll your puff pastry and cut a 1cm/½” strip off each side which you then place on top of each side to form a raised edge. Line a large baking tray with greaseproof paper. The baking tray needs to be sufficiently large to allow that raised edge of pastry to cook clear of any side of the tray. Transfer the pastry to the baking tray.
Cover the pastry base with the pesto and then add your courgette and sweet potato.
Scatter the olives, feta and thyme leaves over the top. Season and then drizzle on some olive oil.
Place in the oven and bake for about 18-minutes or until the pastry has a good colour. Your finished tart is ideally served with a fresh salad.

Nutrition

Carbohydrates: 52g

Find it online: https://www.type1kitchen.com/sweet-potato-courgette-feta-tart/